Back to results
US 2016/0235075 A1Published application
Breakfast biscuit with slowly available glucose
AssigneeGenerale Biscuit
InventorsMonika OKONIEWSKA, Isabel MOREIRA DE ALMEIDA, Agathe ARLOTTI, Lionel LANVIN, Jérôme CLÉMENT, Gautier CESBRON LAVAU
Life of this patent
Estimating the term…
Abstract
Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.
Claims24
A baked cereal product comprising:
- an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.
A method for preparing a baked cereal product comprising:
- (a) preparing a dough comprising seeds;
- (b) forming the dough to provide a dough piece;
- (c) baking the dough piece to provide a baked cereal product having a moisture content of less than about 5 wt % and such that the baked cereal product has a post-baked SAG content of at least about 15 g per about 100 g of the baked cereal product.
Dependencies are inferred from the claim text.